Mini Lemon Meringue Tartlets

Why Make This Recipe

Mini Lemon Meringue Pies are a delightful treat that bring together a zesty lemon filling and a fluffy meringue topping. They are perfect for any occasion, from picnics to holiday gatherings. These little pies are not only visually appealing but also satisfy your sweet and tart cravings in one bite. Plus, their bite-sized nature makes them easy to eat and share!

How to Make Mini Lemon Meringue Pies

Making Mini Lemon Meringue Pies is a straightforward process, consisting of two main components: the lemon filling and the meringue topping.

Ingredients:

• 3 eggs, separated
• 0.75 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 6 tablespoons freshly squeezed lemon juice, or to taste
• 3 tablespoons freshly grated lemon zest, or to taste
• 1 tablespoon butter
• 6 prepared mini graham cracker pie crusts
• 0.25 cup white sugar (for meringue)
• 0.25 teaspoon almond extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat the 3 egg yolks in a bowl until smooth; set aside.
3. In a saucepan, whisk together 3/4 cup of sugar, cornstarch, and flour until well mixed. Beat in water, lemon juice, and lemon zest.
4. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
5. Add the egg yolks and butter to the saucepan. Whisk until the filling is smooth and thickened, then remove it from heat.
6. Spoon the hot lemon filling into the mini graham cracker crusts.
7. In a metal or glass bowl, beat the egg whites, 1/4 cup of sugar, and almond extract using an electric mixer until the meringue is fluffy and holds stiff peaks, about 1 to 2 minutes.
8. Top each lemon pie with about 1-inch of meringue. Use a spatula to spread it into decorative swirls and peaks, ensuring it covers all the lemon filling.
9. Bake in the preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes.
10. Allow to cool before serving.

How to Serve Mini Lemon Meringue Pies

Serve these delightful mini pies chilled or at room temperature. They can be enjoyed as a light dessert after a meal or a sweet snack any time of the day. Garnish with an extra sprinkle of lemon zest or a dollop of whipped cream for added flair.

How to Store Mini Lemon Meringue Pies

Store the Mini Lemon Meringue Pies in the refrigerator to keep them fresh. Place them in an airtight container for up to three days. If the meringue starts to weep or lose its texture, it’s best consumed sooner rather than later.

Tips to Make Mini Lemon Meringue Pies

1. Use Fresh Ingredients: Fresh lemons will give you the best flavor for both the juice and zest.
2. Don’t Overbeat the Meringue: Be careful not to overbeat the egg whites. Stop when stiff peaks form for the best texture.
3. Cool Completely: Allow the pies to cool completely before serving to enhance the flavors.

Variation

For a twist, consider adding a layer of fresh fruit, like berries or banana, between the lemon filling and meringue. This adds an extra burst of flavor and a colorful touch.

FAQs

Q: Can I use store-bought pie crusts?
A: Yes, using store-bought mini graham cracker crusts can save time and effort.

Q: Can I make the lemon filling ahead of time?
A: Absolutely! The lemon filling can be made a day in advance and stored in the refrigerator until you’re ready to assemble the pies.

Q: What should I do if my meringue weeps?
A: Weeping can occur if there’s too much moisture. Make sure to beat the egg whites until they are stiff, and ensure your bowls and tools are clean and free of grease.

Mini Lemon Meringue Pies

Delightful bite-sized pies with zesty lemon filling and fluffy meringue, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 pieces

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the lemon filling

• 3 eggs 3 eggs, separated Use fresh eggs for best results.
• 0.75 cup 0.75 cup white sugar
• 2 tablespoons 2 tablespoons cornstarch
• 2 tablespoons 2 tablespoons all-purpose flour
• 1 cup 1 cup water
• 6 tablespoons 6 tablespoons freshly squeezed lemon juice Adjust to taste.
• 3 tablespoons 3 tablespoons freshly grated lemon zest Adjust to taste.
• 1 tablespoon 1 tablespoon butter
• 6 prepared mini graham cracker pie crusts 6 prepared mini graham cracker pie crusts Store-bought or homemade.

For the meringue topping

• 0.25 cup 0.25 cup white sugar (for meringue)
• 0.25 teaspoon 0.25 teaspoon almond extract Adds flavor to the meringue.

Method

 

Preparation

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat the 3 egg yolks in a bowl until smooth; set aside.
3. In a saucepan, whisk together 3/4 cup of sugar, cornstarch, and flour until well mixed.
4. Beat in water, lemon juice, and lemon zest. Bring to a boil over medium heat, then reduce to a simmer.
5. Add the egg yolks and butter to the saucepan. Whisk until the filling is smooth and thick, then remove from heat.
6. Spoon the hot lemon filling into the mini graham cracker crusts.

Meringue Preparation

1. In a metal or glass bowl, beat the egg whites, 1/4 cup of sugar, and almond extract using an electric mixer until the meringue is fluffy and holds stiff peaks, about 1 to 2 minutes.
2. Top each lemon pie with about 1-inch of meringue. Use a spatula to spread it into decorative swirls and peaks, ensuring it covers all the lemon filling.

Baking

1. Bake in the preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes.

Serving

1. Allow to cool before serving.

Notes

Serve these pies chilled or at room temperature, garnished with lemon zest or whipped cream for added flair. Store in an airtight container in the refrigerator for up to three days.